June 28, 2012

I've always made caramels with heavy cream and milk and didn't know the candy can be prepared with just evaporated milk. The cooking method is slightly different and takes a little bit longer than with heavy cream.

I thought it's time to use the evaporated goat's milk that has been sitting in the pantry for a few weeks now. I'm glad I did; I love these caramels that I rolled in sea salt flakes. The goat milk flavor is very subtle. They're yummeh.

In a medium saucepan, heat sugar and corn syrup until sugar dissolves. Clip a candy thermometer on the side of the saucepan and cook syrup on medium-low to 245°F. Add butter and salt, then slowly add milk while stirring constantly. Cook to 240°F, stirring occasionally. Remove saucepan from heat and quickly stir in vanilla paste.

Pour into the prepared pan. Let cool completely. Cut into squares; roll in flaked sea salt if desired. Wrap in pieces of parchment or plastic wrap. Store in airtight container.

Hi This look like a fantasic recipe. I have a question Can you use fresh goats milk instead of the evaporated goats milk? I ask because I have a almost endless supply of fresh milk to use. Thanks so much. I very much want to give this recipe a try!